Preparation

1

Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.

2

In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.

3

Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.

4

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.

5

Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.

About

You've carved up your pumpkin, leaving a nice pile of sticky, slimy "guts" on the countertop. What do you do? In minutes, you can have a super healthy and allergy friendly snack that everyone will love!

Notes:To Clean Your Pumpkin Seeds: simply place in a large bowl and slowly rinse with water, separating out the stringy pieces of pumpkin flesh still attached. To Boil Seeds: for example, if you have 1 cup of seeds, bring 4 cups of water and 2 tsp salt to a boil.